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Things to Consider Before Powdering Your Dried Goods
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- čas přidán 14. 06. 2021
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
Great video as always! I'm at the cancer center now having a treatment. They say the tumor in my lung has shrunk and they can hear air in my upper lung. Previously they weren't able to hear any air movement, so that's great news! Praise the Lord! Please keep praying that it completely goes away and stays away forever! Also no side effects from the treatment. I will b having a MRI soon to check on my back. Please pray that it's good news and no cancer! God bless u all!!!
That is great news Jackie!
Praying for you 🙏🙏
Tyvm for your prayers! God bless u all!!! ♥
🙏🏻🙏🏻
Prayers
I powdered my celery cause my family doesn’t like celery pieces in their soup. They never even know it’s in their. I didn’t realize you can do that for zucchini! Great idea
Good idea! My family doesn’t care for it either. I’m going to do that to my celery
@@davinakoehn8036 it’s good in chicken noodle soup
i dont like fresh celery cooked in meals but will happily eat a whole head raw dunked in hummus celery is a weird one for many
I used to grate carrots and zucchini and add it to my spaghetti sauce. My kids never knew it was there 😊
I heard you can use celery power as a salt replacement. Is that true? I haven't tried it yet.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
My nutribullet works great for grinding things up. Last year I dehydrated and powdered red sweet peppers. They are wonderful. But they do tend to clump into a solid chunk. I dehydrated only a very small amount of red beets. I plan to grind them up and use them to color my goats milk soap.
I recently acquired a vhs cabinet from a friend. It holds quart size jars on the shelves that are on the doors and my half gallon jars fit four to the shelf in the cabinet. Also got two dvd shelves from a yard sale. They also hold quart size jars and can easily fit into a corner as they are tall and skinny. If anyone is needed jar storage those are really great options.
I recently dehydrated apples and then dried and pwowdered the peals. When time to put into storage, I added about 1 teaspoon of rice to the jar and mixed it into the apple powder. Rice is put into salt shakers in the deep southern US to keep the salt from clumping in the salt shaker. I'm excited to see if this will solve the clumping problem. When ready to use, just run through a strainer and put rice back into the power.
Update on the use of rice in powdered apple peals. It did not work as expected. I ended up putting the powder on a tray lined with the fruit leather liner and topping it with the perforated tray liner and putting this on the bottom of the stack, and dehydrating it until very dry, sifting out the rice and storing the apple powder. Lesson learned.
@@susanibarra4172 i wonder if you could put the rice in a cofffeefilter and make a packet out of it and put it in the jar. I do this with my sea salt and it srops it from clumping.
Have you considered vacuum packing the jars or use vacuum sealed bags? Rice wouldn't work because apples are not a mineral. You could also seal the food in mylar bags with an oxygen absorber, though that works best with freeze drying because that method removes quite a bit more water than dehydrating.
Last year I got so many green peppers that I dehydrated them a lot. Some are still in dehydrated strips in a canning jar, but I took some and powdered them. It is so handy to put in sauces and things for flavor when I don't want pieces in what I'm making. My husband doesn't like bigger pieces in anything, but he doesn't mind the flavor so it works perfectly. I'm going to watch your video on the orange powder next. My husband eats an orange almost every day so I need to start saving them again and use the peelings.
I leave my herbs whole and crumble them up when I use them. I have basil that is 5 years old. When I crumble it, it smells almost as good as this years and definitely better than anything bought from the store.
The one thing I did powder up last year was my garlic, leek and onions greens blend. I filled a quart jar with powder. We have gone through 1/2 of it so far. This year our garlic dried up early and very quickly. I did not get a chance to gather greens from it. So I am glad I still have half a jar of my blend left.
Im on the east coast in mid atlantic and my garlic dried up super quick too. I think it may have been the week of 90 degree weather. I didnt get my garlic greens either but i got the scapes from them and theyre dehydrating now.
Hi Heidi, God is good all the time. Hallelujah.🙏🏻💖
Oh my that Italian sauce looked so good. You should make a video of you doing that recipe. Yum!!
I have at least two videos on that. Here is one of them: czcams.com/video/pRfbUC-8DBs/video.html
I bought lots of jars since I started watching your great video.
Hello Heidi! To me there’s nothing more important than food security! It’s u who tough me how to have that security with ur ways on preserving the food. My son and I were talking about spices, and the cost of them, he said he liked onion powder, I bought a pound of onions, dehydrated, and powdered them up for him. That pound of onions cost less than $2. As u know, it will cost a lot more to buy the amount of individual spice containers to equal the amount of a pound of onions that cost me less than $2 . He’s picky with food, my being able to make him powder onions made me happy. The credit goes to u for giving me the knowledge on doing this!!! Thank u sooo much!!!
Darcy from the Purposeful Pantry suggests to “condition” the powder after grinding it up. She turns on the oven as low as it can go then when it reaches the temperature she shuts it off and puts the powder spread out on a parchment sheet and puts it in the oven for an hour. That takes the moisture out that is brought about from grinding it up. I thought it was a pretty good tip.
Thanks for sharing your wisdom. I learn so much from you!
Very timely as I'm running all 9 trays of our dehydrator filled full. I mix my yellow summer squash and zucchini together when I make powder and it doesn't turn things as green. It also makes for a great thickening agent for so many dishes. Zucchini is somewhat sweet when dry and I'm experimenting with thinly sliced rounds dried to a crisp. Thicker ones we tried could give competition to potato chips, They taste similar to sweet potato chips.
I absolutely love the dehydrated videos!
You are amazing and beautiful. I am so glad I found your wonderful tips! Thank you! I Love that you proclaim God! He is good Always!!
Thanks for sharing this video good information to know about Powdering your fruits and vegetables
I love the tomato flake idea. I totally wasted a jar of tomato powder, rock hard, couldn't even pry it out with a knife. I had to use hot soapy water more than once to clean my jar.
Yep, I had to do that once too.
@@RainCountryHomestead Couldn't you just put the jar in the dehydrator, and dry the powder again, then it should be "powdery" again?
Good morning Heidi! 🌞
Thank you! 💜🤗
Hi Heidi! Concerning your hypothesis of nutrient loss once powdered, you are correct. Before becoming a homekeeper, I taught Collegiate science courses specifically laboratory classes. In one of the courses, it was required for students to measure a certain vitamin or nutrient compound at different stages. They had a stage of when it was freshly cut, a stage from being diced, and a stage from being powdered. After the experiment was completed and the numbers were processed it was discovered that within a month's time the amount of nutrient loss especially in the powdered form was considerably higher than that of the diced or the whole form. Each of these items were dried beforehand. Now the students had the option of storing their projects near a window or in a dark cupboard. The students who stored their projects in the cupboard had less evaporation of the nutrient compound. However there was still a considerable amount of loss.
Absolutely - thank you. I freeze dry and dehydrate. It is my understanding that the f.d. takes out 99% of the water and the DH takes about 66% out. You could give me the scientific numbers.
I keep my new much smaller sealer (bags and jars) and reseal after each opening because I am now alone and do not use stuff very fast. I do not know if it helps with nutrient loss, but when I am in a smaller jar of something powdered, I put it in to the refrigerator.
@@marthaadams8326 Hi Martha, sorry I don't have the specific numbers. It's been 4 years and the percentage differed per food type. Some students did spices, others dehydrated fruit and veggies. However the general percentage of nutrient for powdered in a dark cupboard range from 20% to 35% in a month's time. Now bear in mind these were open air experiments in the desert southwest.
As for FD and DH, I do these as well. However, these numbers for moisture loss vary slightly due to your ambient humidity. However, they average in the ranges you stated.
@@kristydechant7120 TY for verifying that because the f.d. take a long time, especially with wet things - doing pears and cherries right now and they were not ready when they said they were - but now, waiting for a few more hours so I can snack :-)
@@marthaadams8326 freezing before hand helps cut the time by 8 to 12 hours however, the FD cannot test inner moisture. Foods high in sugar and fat hold moisture more firmly. I add that into my time plans.
@@kristydechant7120 I just bought little moisture readers to stick into the food for each tray to see if it is dry or just appears to be. I will no longer take anything out if every big piece does not make a cracking noise when I test it. I had some that were bad even though sealed when I opened them up to use.
I have a blender that is over 30 years old, with the glass not plastic, it still works great, I use it with powdering everything, like yours. Nothing made today works that well nor last that long. Thanks for all the great tips didn’t know to add the arrowroot powder, will definitely do that, thanks dear friend, blessings
I have a blend back from the 60's as well and you know, it still works perfectly!
Heidi you are always so helpful!!
Good points! Thanks for sharing all your information and your tips!
Thank you for sharing this with us I appreciate it 🙂 very helpful.
Thank you!!! I was getting geared up to powder everything today!
Thank you for all your tips. They will come in handy when I start powdering some of my dehydrated goods.
Loved this video. Thanks.
love the flaking tomatoes idea! Thanks!
Great video. Learned a bunch. Thanks
Wow, what an awesome V-channel. I am going to check out your recipes for using these powders. I have been freeze-drying and powdering a lot of different healthy fruits and veggies for about a year now and looking for different ways to use them. Thanks for all the different wonderful content.
Wow, wish I had seen this before I did my cayenne. It is my first venture with this process. What a helpful video, this really eases my mind. Thank you so much. Now I know how to do it better next time.
Heidi, I have learned so much from you!
Tried dehydrated okra in cornbread...Yum!
Thanks for sharing. It will be helpful for when I make a homemade sinigang seasoning blend. It has tomato powder in it.
Heidi I love my Chamber!! I had tomato powder turn to a ROCK and I don't do the tomato powder as much anymore. Thank you for some more good tips.
so practical
I have been repowdering, then dehydrating a bit to take out the moisture.
I get about the tomato powder very well! Quite a few years ago I went to use mine and it was like a rock, I couldnt get it out of the jar, I tried a chopstick, then I went to a butter knife, well I ended up breaking the dang jar. Not only was I out of the powder but I was also out a quart jar! We have quite alot of pheasant back mushrooms growing here in the spring and altho they can get tough quickly, I dehydrate then powder and use in alot of things. I also grow my own celery and make it into powder to use in things since I cant eat any seeds! Thanks!
i love to powder mushrooms after dehydrating them they are great for soups and stews. also strawberrys are great for powdering up for flavoured milk for my kids.
Thanks so much!
I made fire cider for the first time. I dehydrated everything that I strained out. I’m going to powder it and some, I’ll leave as is, and some, I’m going to add to a curry blend.
I recently had some banana powder that got gummy inside the jar and was impossible to get out. I finally had to pour boiling water in the jar (several times) and dig it out a bit at a time that way. I used it in cookies but it was a big waste really.
Great info..
Ty
I've been dehydrating mixed greens. My husband won't eat greens at all, so I thought I could sneak them in everything he eats that way he can get the benefits and never know. Have you thought about putting a little cloth bag with a teaspoon or 2 of rice in your powders to help keep them from collecting moisture and getting hard? My grandmother's always kept rice in their salt to prevent it from getting hard. Just something that occurred to me while watching.
I like the idea of the cloth bag. I know about adding rice or even saltine crackers to absorb moisture but do not like idea of mixing them in but if I can keep them separate, that would be a good option
I powder up some of my onions. Use it for a lot of things. I think I will try the zucchini powder too.
I powder up kale and use it in smoothies, and soups.
I just made garlic powder today!
My husband cut a whole boat load of mixed lettuces, he didn't want them to go to seed. Way more than we can consume before it goes bad. I decided to try to dry most of it, I will see how it turns out and probably add some to my mixed greens blend.
I’m going to powder my zucchini to add to my pancakes when I make them next time. I also have freeze dried celery that I will powder to add to my soups. We don’t like the texture of rehydrated celery. Thanks so much for the ideas. God bless.
One site I found said . to put your powder, that you just ground, back into the dehydrator. The grinding will (because of heat from grinder) add a small amount of moisture to the powder (that's why it stickes to the bottom of the blender), so it needs to be dryed just alitte more.
I powder my onion tops, kale, celery leaves etc. Not all of my stuff though, just when there is too much and I don't have the space. I actually dehydrated purple kale today from my garden, but I did not powder it, as I thought it was just too pretty. LOL!
Commented on Kristy Booth - in addition, I just ordered 4 oz and 1 1/2 oz ball jars for small amounts.
I leave herbs (esp parsley) as big as they are coming out of the dehydrator (can't dry by hanging where I live) and powder them when I run out of what I have powdered. And, I do not do much at a time - 4 or 8 oz jar full.
All of this work needs to be nutritious when we eat it, or we could just go to the store and buy the stuff that the industry makes.
What works very well for me is I leave some room in the top of the jar, especially for tomatoes, and I put a piece of fresh bread in there, as big a piece as I can fit, and it keeps it soft forever. The bread turns hard as a rock though LOL. I do this once it's unsealed and I'm using it. It will soften them if they are already hard.
I use Dry & Dry desiccant packets that I buy from Amazon. I think they are better than vacuum sealing for dried products (especially powders) that are being used often.
Those are for preventing moisture and you do want to make sure you know exactly how food safe they are. I have a couple of reasons why I avoid such things. I also prefer vacuum sealing because though it may take me a bit more time than tossing in oxygen absorbers and desiccants, I save money by not having to purchase them
May I ask what you use powdered orange peel as for? I’m just hearing this idea, and I have two wonderful trees in our yard that have blessed us with bunches of oranges for many years! Oops, saw you had the orange peel video listed. You’re amazing! 🍊😊
I dehydrate a variety of veggies about to get soft and put it in soups and sauces, the kids have no idea 😁
🙏🙏🙏♥️🙂👍. Thank you for the tips
This is probably because I live in a dry region. I don’t have a problem with my tomato powder getting hard. The current jar I’m using has been unsealed for at least 6 months. I love my many powders that I’ve made, my favs are tomato & pumpkin
You are the first I have heard say that, looking through several other commenters from various places, they have said the same thing about it turning to brick. I know one of these is from Texas
Try this again, I'm trying to make a pemican bar similar to what was in MREs in all of the world wars USED in mres using some type of raisin/ grain,, using my
Powders.
About 6 min in you speak about the FRUIT LEATHER tray is what they are called. I have dehydrated a #10 can of tomato paste that was given to me. It took about 36 hrs and was fruit leather like once dried. I did have to pat oil like patches that where formed during the drying. They came off each tray in one piece. I used kitchen scissors to cut them into pieces about 2x3 inches (none where the same size) and vacuum sealed mini pouches to place into 64 oz mason jar I also vacuum sealed. Almost all that #10 can contents fit into the 1/2 gallon mason jar with the plastic pouches in there. I did put some pouches in the freezer and a few in a small jar in the fridge. I still have another #10 can of more tomato paste and will do the same with this can. I pulled out 2 of the 2x3 sections one night and put them into small pan of water and heated it slow and covered the pan then used a spoon to assist in mushing it up after about 10 min I added my zucchini, onions and spices. WORKED OUT GREAT! I knew I was not going to powder this from the get go... just a thought for those thinking of doing something like this and NO the fruit leather trays sis NOT stain red.
Yes, I know they are often called fruit leather trays but many companies will call them "sheets" as they are not just for making fruit leather. Last year I finally found some edged silicone trays and love them. Toss all the plastic sheets as they are garbage and tend to warp making it hard to hold in liquids like milk and more. I show the silicone sheets I use in the video I did on dehydrating raw eggs here: czcams.com/video/bgPpVJ93dCM/video.html
Thanks for video. I was wondering how do you vacuum seal a jar?
Two ways:
czcams.com/video/8LPZfZYDyWY/video.html
or
czcams.com/video/jKmREnrjRUE/video.html
Did you ever think of writing a recipe book? I would buy it!
That is probably my most asked question. So much so it was the first video I did for my FAQ series last summer: czcams.com/video/e2nZp222R3o/video.html
I save all my glass jars for vacuum sealing. I dehydrate classico spaghetti sauce so I can use the jars with ball lids. I have successfully canned with new lids. I don't powder much as I don't have a glass jar on my blender. The plastic blender jars get scarred so easily. I wonder about getting the plastic scrapings for when I powder or breaking down larger pieces to smaller.
Good point. I forget that some blenders have plastic pitchers.
Great idea about dehydrating spaghetti sauce especially for long-term storage! I love those jars too.🙂
That’s so cool how did your husband make that device to vacuum seal other jars
We currently do not have a how to video on that yet
Great video as Always Mrs Heidi. Could you please send the link to Mr Patrick making the vacuum chamber? Everyone stay safe and God Bless you and your family from middle GA 🙏 Kendra
As of yet, we do not have a video on how to make the chamber
@@RainCountryHomestead ok Thank You
I’m glad I stumbled on this video. Thank you. Could lack of moisture be the problem? Seems counterintuitive. I softened rock-hard organic brown sugar in a couple of days using a food safe terracotta disk meant for that purpose, presoaked in water, as directed. I think I’ll just powder dried stuff as I use it. Off to watch the orange peel video.
You do not want moisture in your dried goods, brown sugar is different though
@@RainCountryHomestead That makes sense. Sugar is considered a wet ingredient in baking. Mix with butter, eggs, etc before adding dry ingredients like flour.
Great extra info! Flaked strawberry puree would be one I should try. I feel like that would be useful. I don't think powering it would work as well. Thoughts? 💚🌞
I am pretty sure powdered strawberry would clump like the tomatoes do
@@RainCountryHomestead Yes it does - as me how I know 🥴😅
Can you use the food saver lids to get the air out from the olive jar The Vacuum Vacuum seal
No, not unless the recycled jars you are using have standard canning jar mouth sizes. The chamber works on all jar mouth sizes though
How about adding some rice to absorb extra moisture? People do it for salt shakers. You would have to strain them out when using but that should be a quick extra step.
Yes, people do that but not my preference. I would not want to hassle trying to get out the rice grains out of the powders, especially when I am in the middle of cooking and baking and know that it would not be that quick to do, even with the correct sized strainer
Do you refrigerate your powders? I just finished powdering garlic scapes and not sure where to store. Thank you for all you do. Very much appreciated.
no, there is no need to refrigerate dried goods.
Would using a desiccant be a better option to adding starches? I use the silicon kitty litter in tea bags and it works great, even for my freeze-dried powders. I’m trying to avoid starches (carbs) as I’m on keto
My personal opinion is no, desiccants can sometimes contaminate food where a tapioca or arrow root starch is a safe and healthy option. The amount is so small, it should not add much for carbs.
I’m looking through all of your dehydrating videos I only seen where you made a link to a Nesco dehydrator; is this your recommendation for dehydrators or is there another dehydrator you would recommend?
Please see this video: czcams.com/video/4m95Kd5Ngno/video.html
I like to make zucchini meatballs and zucchini pancakes. I wonder if I can shred then dehydrate them that way. I have to squeeze the moisture out before using them anyway.
Yes, I have done that before. I have dehydrated zucchini in many different forms but my favorite way is to dice it up small
So, generally, if you can pick fresh and use is always more nutritious like freezing.
Yes, that applies to any food, however, when one has excess, it is good to freeze, dehydrate, ferment, or can to get through the winter months
can I used ziplox freezer bags to store dehydrated, powdered veg and fruits? And how long will they last? Seems like a better way to break them up when they become solid in the comtainers, maybe?
You can but I personally would not and would also be concerned that the quality will not last as long as in glass jars
@Leone Dias - plastic bags and plastic containers are ALL air permeable, so if you want to truly preserve the quality of the food (and why do this if you don't LOL), then you have to use glass jars or second choice, mylar bags. Hope this helps.
What is the green powder on your worktop? I see it every time I watch and wondered if it was dried avocado 😀❤
That is not a green powder, it is a green jar. Some of those jars are green, some are purple but the ingredients in them are regular use items: baking soda, cane sugar (for feeding my ferments), coconut sugar, and a few other things
I would love to know more about the vacuum chamber. I’m sure it was in another video, but don’t know which one. Help! (Please.)
czcams.com/video/8LPZfZYDyWY/video.html
So you can vacuum seal your normal store bought jars you are reusing?
Yes, as long as they fit inside the chamber, I can vacuum seal any jar
Rain Country thank you, I didn’t watch your video on your vacuum seal thing because here in Australia the Bell jars are outrageously expensive and I thought they were the only ones you were vacuum sealing.
You can’t seem me but I’m doing a happy dance :)
If you added potato starch instead of arrowroot powder do you think it would work as well?
Yes, any flavorless starch. Tapioca starch also works the same
Thanks Heidi. God bless.
I don't own the machines u see everyone ekse use to powder up food. Did not know i could use a blender. Than you..
Heidi, I have a question about the smell of dehydrated foods. Like right now, I have dehydrated apples that are crisps and they are fully dried out. However, when I open the jar and stick my nose in to smell them they have a slight beer smell. In fact this has happened with my strawberries as well, even though they are as dry from what I can tell. Is that something to be concerned about? I live in California where it is a true Mediterranean climate in the Napa Valley. So I am not dealing with humidity issues.
I have not noticed that smell on my dried fruits, at least not that I can recall, however, if you see no signs of mold and they are still crisp and taste good, I am sure they are fine. Usually a smell like that may indicate fermenting, which would be fine but would make me think ther eis moisture in the jars
@@RainCountryHomestead Thanks, Miss Heidi! I always appreciate your feedback. I am not sure if maybe my dehydrators are just needing more time. I have a very inexpensive Excalibur (more like the Nesco) and I also have a Nesco. Seems like things take days on these. And living in my climate I am frustrated wondering why. Anyway, you're a blessing, sister. Thank you!
Who do you flake it?
Just break it up with my fingers
Can the powdered apple be turned into applesauce?
I am sure it can.
What do you use the dried orange peels?
The many uses I have explained here: czcams.com/video/y_nykxfVVGE/video.html
@@RainCountryHomestead thanks I see lots of possibilities. I dried lots of Mandarin orange peels last winter but have not done anything with them yet. I don't know which to try first - the pancakes or the pie?
Have you considered testing the citrus instead of using the entire peel? The pith tends to be very bitter and takes away from the citrus flavor found in the oil of the very outside layer of fruit.
I have never had issues with the whole peel being too bitter and I always use the pith. If you watch my video on the uses for dried orange peel, you will see the many ways I use it including in breads, cinnamon rolls, homemade chocolates and more
Does the pith (spelling)? make the orange or lemon peel sour or bitter?
I personally have not had issue with the things I use them in becoming bitter
Would oxygen absorbers work?
They would only be necessary if you cannot vacuum seal the jar
How about scrambled eggs, dehydrated, and powdered?
That is a project I am working on right now. I just dehydrated up about 20 eggs, powdered them, and am doing some experimenting with them and also seeing how well they do in storage for the winter before I decide to make this my main way of preserving
Sounds like the items that have more natural sugar need the tad of cornstarch.
Yes, that was why I added the arrow root powder. I use either tapioca starch or arrow root powder as a healthier replacement for corn starch, the consistency is exactly the same
Could you add oxygen absorbers to the jar to keep certain food items from becoming hard?
If you are not going to vacuum seal, then you can add them but oxygen absorbers do not prevent moisture and it is moisture that causes them to turn hard. You would want a desiccant for that but again, if you vacuum seal, there would be no need for that either. I never use desiccants and am pretty much done with O2 absorbers, I see them as a waste of money since you can never be certain if you get a good batch of them
@@RainCountryHomestead Isn't that the truth!? I got 300 O2 absorbers, then had a jar fail on my seal, so it was a good time to see how the absorber did. I decided to take one from the sealed stash of absorbers (sealed in a jar when I open the bag that I work very fast with), and just laid it on the countertop. 2 full days laying on the counter, and it NEVER got hard or rusty (seen when you cut the packet open). Total junk - and it came from a reputable company that sells just this type of product, not amazon. So yeah, mostly a waste of money and gives a person false confidence!
@@shara4389 Agreed!
What about tossing in an oxygen absorber?
As I said with another, that is only necessary if you cannot vacuum seal. Now, one could put in a desiccant pack if they wanted, that would absorb moisture, but I prefer to avoid those in my food
Do you sell the vacuum seal container Patrick made? How much if you do?
Yes, we do sell them but we are currently out of stock until at least tomorrow. Waiting for more parts to come in. Parts for making them are getting harder and harder for us to come by and are going up in cost so I never our prices here because comments like this will be here for years but prices keep changing. Our Etsy store link is always the first link you will see in the description box below the video. Check that link in a couple days to see if we have them back in stock. Should be no later than Friday or Saturday. Also to note that when you do see it in stock, the price shown will include shipping fees
@@RainCountryHomestead I live in Australia.
@@pennywillis8895 I see, well then shipping would be more anyway and I will have to set up a custom order if you choose to do so. If you would like a current price quote total with shipping to Australia, please email me at raincountryhomestead@gmail.com
Have you ever dried tomatoes slices??
Not in whole slices but in pieces. I still have some vacuum sealed up from several years ago. This is a pretty old video but shows how I did it back then: czcams.com/video/mjSDhgIhoiM/video.html
IF I get zucchini this year I will definitely dry and powder some, takes up so much less space! The spotted lanterfly nymphs are horrific this year!!! Sapsucking evil jumping pests🤕
Not familiar with those.
@@RainCountryHomestead count yourself blessed and pray they will never make it across the country!!! Some imported nuisance quite damaging and the mild winter let tons hatch!
@@kleineroteHex I think we all have our challenges. What we don't have here, you do not have there. I have some green caterpillar that totally devours my gooseberry leaves. I kept watching for them this year and suddenly they came out of nowhere and nearly ate all the leaves off my shrub before I realized they were there. I think I finally got rid of them all and thankfully the berries are all healthy and in tact and I am seeing new green coming in but the plant still looks pretty sad! haha
@@RainCountryHomestead isn't that the truth, they come out of nowhere! Thing with the sap ducking monsters is, they killed all my cucumber plants with little tiny cues on already, never had a chance to mature. You cannot catch these things, they jump, they walk around the stems as soon as you fix your eyes on them. Half water half dish soap sprayed on them supposedly kills the nymph, I'm spraying everything I can. The raspberries where there are no berries yet as well. Green thumbs up😊
Diatomaceous earth may loosen it.
Yes, it might and could be a good option but starches like arrow root or tapioca powder also will pull the moisture out of the product
I read that putting o2 absorbers could cause botulism in dehydrated sweet or sticky things like apples n tomatoes. I have done that so I feel I should throw them away. HAVE YOU EVER HEARD OF THIS!?? I hate to throw away so much money!!!! 😢😢😢
I vacuum seal things like that myself and they would say that about those too but the high sugar content in fruits would help prevent botulism as well as the acid content in the tomatoes. My personal opinion is it is more about fear mongering than anything. While botulism is real, it is pretty rare to get it from your preserved foods
Sister how do I know this is you and not the imposter?
You should see a checkmark next to my name, that is one way to tell but you can also see i have lots of videos. Imposters do not usually have content
i buy a kilo of organic tomato powder every year as its cheaper than buying fresh and doing it myself i store it in a half gallon glass jar that i cannot vacuum seal and i have to chisel at it when i need to use it but tomorrow im expecting the delivery of 4 preloved i litre kilner jars that will fit in the vacuum chamber so i am hoping my chiselling days will be over
Where do you buy from?
@@misst1586 i the uk hatton hill organics